Cooking Steps

1. 

   Step1:Prepare the ingredients. Put the milk, salad oil and 10g sugar into a clean basin. Use the hand beater to stir until there is no large oil bloom on the surfac

2. 

   Step2:Separate the egg white from the yolk. Add the yolk to the mixture of milk and cooking oil. Continue to mix with the hand beater

3. 

   Step3:Sift in low gluten flour

4. 

   Step4:Use a hand beater or a rubber scraper to gently mix the eggs

5. 

   Step5:Add a few drops of lemon juice to the protein

6. 

   Step6:Beat it into a coarse bubble at a low speed. Add one third of the white granulated sugar and continue to beat until the color of the protein turns white slowly and becomes delicate. Add another third of the white granulated sugar for the second time. Beat until there are clear lines. Add all the remaining white granulated sugar when the lines do not disappear. Continue to beat until the protein can pull out the straight small sharp hook, that is, the hard foaming state

7. 

   Step7:Take 1 / 3 of the beaten egg white and put it into the yolk paste. Use a rubber scraper to gently mix it evenly. Use the method of cutting or mixing

8. 

   Step8:Pour all the mixed yolk paste into the remaining albumen bowl

9. 

   Step9:Mix in the same way until the egg white and yolk are well mixed

10. 

    Step10:Put the mixed cake paste into the flower mounting bag in several times. Cut a small mouth with scissors at the top. Then squeeze the cake paste into the cake paper cup. Squeeze it until it is seven or eight full. When the cake paste is all squeezed, shake the baking tray several times

11. 

    Step11:Put the baking tray with the cake paste into the middle and lower layers of the pre preheated oven. Heat it for 140 ° C, lower it for 160 ° C and bake for 28 minutes. During baking, pay attention to the coloring of the cake. If the coloring is too heavy, cover the tin pape

12. 

    Step12:Take out the baked cake from the oven. Shake the baking tray for a few times. Let it cool naturally under normal temperature

13. 

    Step13:When the cake is completely cool, start to prepare the light cream for decoration. Put the light cream oil into a large basin, add the white sugar, and use the electric eggbeater to whisk the light cream at a low speed until it stands upright

14. 

    Step14:Put the whipped cream into the flower mounting bag. Cut a small opening at the top of the bag first, and then leak out the pattern part of the cookie flower mouth, and then put it into the flower mouth. Extrude the pattern on the paper cup at will

15. 

    Step15:Put a strawberry in the middle. Cut a quarter of the top of the strawberry and keep it as Santa's hat

16. 

    Step16:Squeeze a little cream on the strawberries with the beak

17. 

    Step17:

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    Step18:

19. 

    Step19: